LEMON CREAM BARS
Makes 16 servings
1 Serving = 3 PointsPlus™
20 Reduced fat Nilla Wafers, finely crushed (@ 3/4 cup)
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup light butter, cold
1 (8 oz.) package Neufchatel cream cheese
1 cup Splenda granulated
1/2 cup fat-free egg substitute
2 TBSP all-purpose flour
Zest of 2 lemons
1/4 cup fresh lemon juice
1/4 tsp baking powder
2 tsp powdered sugar – OPTIONAL
Preheat oven to 350º. Line an 8-inch square baking pan with foil. Set aside.
In a medium bowl, combine the Nilla Wafers, 1/2 cup flour and brown sugar. Cut in the light butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Press onto the bottom of the prepared pan and bake for 15 minutes.
In another medium bowl, beat the cream cheese and splenda with a mixer until creamy. Add the egg substitute and 2 TBSP flour; mix well. Blend in the lemon zest, juice and baking powder. Pour over crust.
Bake 25 – 28 minutes or until the center is set.
Cool completely on a cooling rack and then refrigerate for 2 hours. OPTIONAL: sprinkle with powdered sugar before serving (I didn't do this).
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***